Crab Rangoon Dip

This Crab Rangoon Dip is everyone’s favorite Chinese appetizer in dip form. Loaded with crab and a killer cheese mixture, perfect served with toasted sourdough for dipping.


  • 4 slices The Rustik Oven™ Sourdough bread, cut into large pieces
  • 1/4 cup extra virgin olive oil
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 3 whole scallions, diced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons orange juice
  • 1 teaspoon Sriracha
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste
  • 12 ounces lump crab meat
Crab Rangoon Dip #appetizerrecipes


  1. Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray.
  2. Place sourdough pieces on the baking sheet. Lightly brush the bread with olive oil on both sides. Transfer to the oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
  4. Full instructions visit @bellyfull

0 Response to "Crab Rangoon Dip"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel